Yields: approximately 15 cookies
Prep Time: 20 minutes
Cooking Time: 12 - 15 minutes
Every day I chat with my family and friends in Italy. I’m always amazed at how positive and united they remain and how their creative imaginative powers have kicked up a notch! To keep us busy from one country to another, we decided that they would send me some of their favorite or traditional family recipes, and I would convert and send them gluten free alternatives. This has been so fun for us! Here is one from a good friend in Tuscany! This recipe was actually already gluten-free but wanted to share because they are delicious! I have translated it from Italian to English, therefore you will need a scale to measure in grams. Grazie Silvy!
Because they are gluten-free, they will have a crumbly consistency. Even though the amount of coffee is a few grams, the aroma and taste is very distinct. Since I am a big fan of chocolate, I added a little more than what the recipe requires and instead of shredded chocolate, I added shredded coconut on top of the cookie before baking. I personally love the combination of chocolate and coconut!
100 g Chestnut Flour
100 g Rice Flour
15 g ground espresso coffee (we used Purity Coffee)
1 teaspoon of raw cacao (optional) - They listed it as optional, I added a tablespoon
1 teaspoon yeast
40 g arrowroot or gluten-free cornstarch
1/2 teaspoon of baking soda
2 Tablespoons of almond milk (if needed)
1 large egg (can substitute with flax egg), lightly beaten
110 g Grape-seed oil (I used organic sunflower oil)
80 g Muscovado brown cane sugar
70 g Coconut sugar
100 g shaved dark chocolate (I used shredded coconut instead)
Preheat oven to 350 degrees F. Prepare a baking sheet with two pieces of parchment paper.
In a large bowl, sift the flour, coffee, cocoa, yeast, cornstarch and baking soda. Add the sugars and mix.
Spread the flour mixture and make a small well in the middle. Add the lightly beaten egg and oil and mix. Knead until a homogenous mixture is obtained. If the dough is too crumbly, as in my case since I added the additional raw cacao, add a couple of spoons of almond milk.
Using a 1 1/2 inch ice cream scoop, form small round balls with your hands and place them on the prepared baking sheet. Add the shredded coconut (or shaved dark chocolate) on each cookie by pressing down lightly with your fingers. Bake for approximately 12 to 15 minutes.
Remove from the oven and cool before removing them from the baking sheet.
If you are vegan, you may substitute a flax egg for the egg. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.
To make a version suitable for children, replace the ground espresso with raw cacao.